Apple galette with goat cheese, cherry, and almond topping

Ingredients:

Biscuit

• 3 Braeburn apples (0.7 kg), peeled and halved, cut the halves into 6 1 cm thick slices.
• 30 g butter
• 1/8 tsp salt
• 1/3 cup sugar
• 0.5 tsp ground cardamom
• 0.5 tsp ground cinnamon
• 0.5 tsp arrowroot starch
• 1 teaspoon freshly squeezed lemon juice
• 1 sheet frozen puff pastry (220g), thawed
• Flour, for work
• 1 large egg, beaten

Topping

• 120 g chilled fresh goat cheese, crumbled into 0.5-1 cm pieces.
• 1/3 cup toasted sliced ​​almonds
• 1/3 cup dried cherries

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to 190°C.
2. In a large nonstick skillet, melt the butter over medium-high heat. Add the apples and season with salt. Cook until tender, stirring occasionally, about 10 minutes. Remove the skillet from the heat. In a small bowl, whisk together the sugar, spices, and arrowroot until no lumps remain. Sprinkle the apples in the skillet with spiced sugar and drizzle with lemon juice and toss to combine. Cool until lukewarm.
3. Place a large sheet of parchment paper on a work surface. Place the dough on the parchment and lightly flour both sides. Roll the dough out to a 12-inch (30 cm) square, lifting, rotating, and dusting it with additional flour to prevent sticking. Trim the corners (round them off) to form a 12-inch (30 cm) diameter circle.
4. Brush the dough with beaten egg. Arrange apple slices on the dough in a circle, leaving a 5 cm border (to leave a wide edge). Arrange the remaining apples in the center in a smaller circle (their ends may overlap the first ring of apples). Fold the edge of the dough over the filling, pleating it in loose folds. Brush the folded edge with beaten egg. Transfer the galette, parchment-lined, to a heavy baking sheet. Drizzle the apples with any remaining pan juices. Bake the galette until the edge of the dough is golden brown, 30 to 35 minutes.
5. Meanwhile, prepare the topping.In a medium bowl, combine the goat cheese, almonds, and cherries until evenly distributed (the cheese should remain chunky). Refrigerate until ready to use.
6. Remove the galette from the oven. Sprinkle the topping evenly over the top. Return to the oven and bake for another 5 minutes to soften the cheese and cherries. Cool the galette for 20 minutes and serve warm, or cool for 2 hours and serve at room temperature.